5 c. all-purpose flour
3/4 c. Crisco
3 tbsp. sugar
1 tsp. salt
3 tsp. baking powder
1 pkg. dry yeast
1/2 c. lukewarm water
2 c. buttermilk

Mix together flour, baking powder, sugar and salt. Cut in Crisco to flour mixture until well blended. Dissolve yeast in lukewarm water, add to Crisco and flour mixture. Add buttermilk and knead until the texture of dough.

In a large greased bowl, place dough, cover and refrigerate. Dough will keep for several weeks in refrigerator. When ready to use, turn dough onto a floured board and roll to 1/2 inch thickness. (Use amount of dough desired.) Cut with 3-inch biscuit cutter. Let rise 1 hour or more.

Place on a greased pan, brush lightly with butter. Bake at 425 degrees for 20 minutes or until golden brown. Angel biscuits may be frozen cooked or uncooked. Yields: 50 biscuits.